The secret to the special taste of this Salmon Pate is the horseradish and essence of onion in it.
I love using leftover salmon, when we have had a barbecue or roasted a piece of salmon. The seasoning that I have used for the original recipe flavours the pate in a yummy way!
Salmon Pate
The secret to the special taste of this Salmon Pate is the horseradish and essence of onion in it.
Ingredients
- 1 can sockeye salmon - or leftover salmon, from a salmon roast
- 250 gm cream cheese - at room temperature. If the cream cheese is just out of the fridge, put it in a microwavable container and microwave it for 1 minute at 20% power
- 1 tbsp lemon juice
- 2 tsp grated lemon
- ½ tsp onion powder
- 2 tsp horseradish - or to taste
- chopped parsley - garnish
Instructions
- Rinse salmon in can under cold water and drain to remove the oil or vegetable broth. Then flake the salmon, removing the skin and bones.
- Combine the salmon with all the ingredients except the parsley. Mix thoroughly.
- Place in a serving bowl and top with the parsley.
- Chill well before serving with crackers.
Notes
Salmon Pate also makes a very tasty salmon, lettuce or cucumber sandwich.